Chickpea Kale Vegan Crockpot Soup

When it comes to winter—whether you're hunkering down in a cold-weather climate or enjoying some warmth—no meal quite hits the spot like soup. We've previously shared our recipe for Triple Bean Chili and Hearty Vegan Mushroom Soup, two of our absolute favorites to cook up on busy weeknights or slow weekends.

Today, we have an even better meal for you: our Chickpea Kale Vegan Crockpot Soup. It might be a mouthful (and it certainly makes a delicious one), but this takes the cake as one of our top recipes! Capitalizing on winter vegetables and chilly-weather flavors, this soup provides the comfort of all the meat-filled classics with plant-based flair!

Crockpot soup is one the simplest, least work-intensive, and most flavorful meals, as far as we're considered. Rest assured: this soup is no exception! Read on to find out why for yourself...

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• 2 15 oz cans chickpeas
• 2 28 oz containers vegetable broth
• 2 large russet potatoes
• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion
• 3 stalks celery
• 4 cloves garlic
• 4 large whole carrots
• 1 tablespoon parsley
• 2 teaspoons thyme
• Cracked pepper
• Sea salt
• 1 bunch fresh kale

1. Drain and rinse your chickpeas. In a large crockpot, dump chickpeas and cover them with two containers of vegetable broth. Set on high for 4 hours to begin heating up while you finish preparing the rest of the ingredients.
2. Wash and peel two large russet potatoes. Dice the potatoes in about 1/2-inch chunks, and place in a medium saucepan. Cover with cold, salted water and place over medium-high heat. When water begins to boil, check the potatoes; they should be able to be pierced with a fork, but still slightly al dente. Once the potatoes are almost softened, drain and add to the crockpot.
3. While the potatoes are coming to a boil, begin to prepare your other vegetables. Peel and cut the carrots (you can either dice them or cut them in discs, according to your preference); chop the onion, and split the celery stalks in half lengthwise, and cut into small pieces. In a large cast-iron skillet over medium heat, pour two tablespoons of extra-virgin olive oil. Allow to heat, then add your carrots, onions, and celery; upon hitting the pan, the vegetables should sizzle. Stir to coat evenly with oil, then salt and pepper generously, and continue cooking for about 5 minutes. Reduce heat to low, then mince the garlic.
4. When the onions have begun to turn translucent and the carrots are starting to soften, add the garlic and stir. Keep an eye on the vegetables, being mindful not to burn the garlic. Continue cooking until the onions have begun to brown at the edges, then add the vegetables to the crockpot.
5. Add parsley, thyme, and a generous portion of salt and pepper to the crockpot, then stir. Add the kale; it will fill the crockpot but will cook down over time. Cover and leave on high for 4 hours, or turn the heat to low for 6–8 hours. OPTIONAL: garnish with fresh Italian parsley or green onion!

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